Gnocchi Bolognese with Ricotta

Total Time:
1 hr 30 min
30 min
1 hr

4 servings (makes extra sauce)

  • 1/4 cup extra-virgin olive oil
  • 1 pound ground meat of choice (beef, veal or pork)
  • 1/2 cup red wine
  • 1 large yellow onion, diced
  • 8 cups (2 quarts) prepared red sauce, such as marinara
  • 3 tablespoons minced fresh thyme
  • 2 cloves garlic, thinly sliced or minced
  • Salt and freshly ground black pepper
  • 2 cups heavy cream
  • 4 cups cooked gnocchi
  • 1/2 cup ricotta
  • 1/4 cup grated Parmesan
  • In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.

  • To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.

  • Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.

  • To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.

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    Recipe courtesy of Ina Garten